Smoked Salmon Pate

After a day on the slopes, enjoy this elegant salmon pate, made with cream cheese and dill, we added a little bit of heat with the addition of horseradish. Serve on crackers or a sliced baguette.

Yield: Makes about 1 cup

Smoked Salmon Pate


  • 4 oz (125 g) cream cheese, softened
  • 2 tbsp salted butter, softened
  • 1 pkg (85 g) frozen smoked salmon, thawed and coarsely chopped
  • 1 tsp fresh lemon juice
  • 1/2 tsp prepared horseradish
  • 1/4 tsp dill weed
  • 1/4 tsp freshly ground pepper


  1. In a food processor, process cream cheese and butter until smooth.
  2. Add salmon, reserving a few pieces for garnish. Add lemon juice, horseradish, dill weed and pepper. Process until smooth.
  3. Spoon pate into a small bowl and sprinkle with reserved salmon. Cover and chill until firm. Pate may be refrigerated for up to 24 hours. Do not freeze. Serve with crackers or thin slices of baguette.
Nutritional analysis per 2 tbsp serving:


87 calories, 8.2 g fat, 2.8 g protein, 0.7 g carbohydrates, 0 g fibre, 159 mg sodium